4 eggs, 4 tablespoons flour, 3 tablespoons sugar, 1 teaspoon vanilla, ½ teaspoon lemon zest.
Beat egg whites with sugar until stiff. Add egg yolks, vanilla, lemon zest, mix gently, add flour. Bake in 28x38 cm. pan with parchment paper 10-15 min. While still warm, roll it with wet kitchen towel. Let it cool. Unroll, spared few tablespoons of apricot preserve. Roll into a small roulade, 2 cm thick. Cut, and continue rolling and cutting until you get 3 rolls. Freeze the rolls so you will be able to slice them evenly.
Instead of rolls you can use ladyfingers, for quick and easy preparation:)

Cut marmalade rolls each about 5 mm thick. Line the sides and the bottom of the 9 inch cake pan with slices.
Brush them with syrup made with 2 tablespoons sugar, 1 tablespoon water, 1lemon juice, 1 teaspoon vanilla.
Make the mousse:

450 gr. mango, 75 gr. sugar, 2 tablespoons lemon juice, 3 1/2 teaspoons gelatin, 500 ml. heavy cream.
Puree the mango flesh with the sugar and lemon juice. Strain to remove fiber from mango.
Put one third of the mango puree into the pot and stir in the gelatin. Let the gelatin soften, and warm over low heat, stirring until dissolves. Remove and add remaining mango puree, and allow to cool. While cooling, whip the cream. Stir in mango into the whipped cream, and scoop the mango mousse into the cake pan and spread it evenly.
Chill, and prepare glaze mixture:
For the glaze, you will need,

¾ teaspoon gelatin, 7 tablespoons mango or orange juice, 40 grams sugar.
Stir the gelatin into half of the juice and let it soften. Heat the rest of the juice with sugar until sugar dissolves. Add softened gelatin and stir until it dissolves. Cool it a little bit, and pour over the cake. Let it set before serving.